Tossed Antipasto Salad
|Sliced carrots||1 Cup (16 tbs)|
|Cauliflowerets||1 Cup (16 tbs)|
|Tomatoes||2 Medium, cut into wedges|
|Pitted black olives||1 Cup (16 tbs)|
|Italian salad dressing||8 Ounce (1 Bottle)|
|Chopped iceberg lettuce||4 Cup (64 tbs)|
Cook carrots and cauliflower in a small amount of water in saucepan just until tender-crisp; drain.
Combine with tomatoes and olives in bowl.
Add salad dressing to vegetable mixture; mix gently.
Marinate, covered, in refrigerator for several hours to overnight.
Drain, reserving marinade.
Combine vegetables with lettuce in bowl.
Serve with reserved marinade.